A model for evaluating interventions designed to reduce post-harvest fish losses

Assessment of fish post-harvest losses in Tekeze dam and Lake Hashenge fishery associations: northern Ethiopia

“…Market force loss was not as such a problem, but there are losses as a result of competition in price; as loss is the difference between the expected price and the actual price, there are illegal fishery groups who sold their product in lower price which I don't know, no change yet, no means yet 37 (14.6) sometimes forced the legal associations to sell their product below the expected price. Similar concerns have been reported and discussed by different authors [1,2]. Generally, physical, quality and market force losses occur throughout the post-harvest chain from harvesting to consumption.…”

“…2b). Such kinds of discolorations and fish spoilage due to handling problems were also discussed and reported by Akande and DieiOuadi [1], Cheke and Ward [2] and Mgawe [23]. Spoilage is defined as the sensory changes resulting in a fish product being unacceptable for human consumption.…”

“…Concerning the quality loss, 84.3% of the respondents supported the idea of throwing lower grade of the harvest as it causes a decreased price. Similarly, other studies have estimated losses at about 5-87% quality losses occur along entire fish value chains due to discoloration, bad weather, damage during handling and transportation, insect infestation and spoilage, depending on the fish species [1,2,23]. Such losses culminate into income losses that could exceed 32-50% of domestic fish catch [2,23].…”

“…Similarly, other studies have estimated losses at about 5-87% quality losses occur along entire fish value chains due to discoloration, bad weather, damage during handling and transportation, insect infestation and spoilage, depending on the fish species [1,2,23]. Such losses culminate into income losses that could exceed 32-50% of domestic fish catch [2,23]. Besides loss of revenue, a main manifestation of quality deterioration is nutrient degradation and bio-contamination, meaning loss of food value and occurrence of food-borne health hazards [24].…”

“…Traditional processing can cause depletion in nutrient availability, leading to nutritional loss. Cheke and Ward [2] explained a more pragmatic classification of fish loss into four common categories: physical loss, quality loss, nutritional loss and market force loss.…”